Peaches make for great desserts

Times-Record - - News - By MARIE SAV­AGE Food Colum­nist

Peaches are cur­rently found at road­side pro­duce stands, lo­cal peach or­chards and gro­cery stores. They are very sweet and de­li­cious and healthy for you. On the farm, we canned peaches and froze them for won­der­ful peach pies, cob­blers and of course peach ice cream in the win­ter. To­day’s recipes will in­clude some of those de­li­cious dishes.

First of all I would like to thank Farmer Billy for the de­li­cious fresh-picked can­taloupe from his fields. What a kind ges­ture in­deed. Also, af­ter watching the news, I have ad­dressed my cards to our troops over­seas, thank­ing them for pro­tect­ing our coun­try so we can re­main free. I have sev­eral fam­ily mem­bers serv­ing abroad, so fly those flags and make some cards to be de­liv­ered to our armed forces.

Jan’s crisp peaches

Place washed, peeled and pit­ted peaches in the bot­tom of a glass bak­ing dish. Top with 2 cups fresh bread crumbs. In a bowl, com­bine two beaten eggs, 3/4 cup sugar, 1 tsp. cin­na­mon and 2 tbsp. melted mar­garine and mix well. Pour this over peaches and crumbs. Bake at 400 de­grees for 20 to 25 min­utes.

Peach cob­bler

Pre­heat oven to 400 de­grees. Peel pit and slice 5 to 6 cups fresh peaches. Com­bine peaches with 2 cups sugar, 1 tsp. al­mond ex­tract and 2 tbsp. lemon juice. Spoon this mix­ture into a 2-qt. bak­ing dish and set aside. Com­bine 1-1/2 cups all pur­pose flour, 3 tsp. bak­ing pow­der and 2 tbsp. sugar and cut in 1/2 cup short­en­ing un­til the mix­ture re­sem­bles coarse crumbs. Add one slightly beaten egg and 1 cup milk, mix­ing well. Spread this mix­ture over the peaches in the bak­ing dish. Dot with 2 tbsp. but­ter. Bake for 45 min­utes. Serve with whipped cream.

Ge­or­gia peach home­made ice cream

Puree 2-1/2 lbs. of peaches, peeled, pit­ted and chopped, with 1/2 cup white sugar and 1 pt. half and half cream in batches in the blender or food pro­ces­sor. In a gal­lon ice cream freezer con­tainer, mix the peach mix­ture, one 14-oz. can sweet­ened con­densed milk, one 12-oz. can evap­o­rated milk and 1 tsp. vanilla ex­tract. Pour in enough whole white milk to fill to the fill line, about 2 cups. Fol­low your ice cream freezer direc­tions to freeze the ice cream. This is de­li­cious. En­joy!

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